Abstract
Longer process times in conventional drying methods can be improved by using rapid technologies. Infrared drying is one of these faster methods. Consumer awareness on health and wellness products has increased and boosted with Covid-19 pandemic. Therefore, consumption trend of snack products formulated with natural ingredients has increased. It is estimated that this trend will continue to rise. In accordance with this, fruit leather production from dates was done by infrared drying and effect of cooking time on drying behavior was investigated. Firstly, dates were washed and seeds were removed, then water was added at a ratio of 1:2.5 (dates:water), and cooked for 30, 45 and 60 min. Samples were pressed and dried at 10 mm thickness. Drying curves showed first order drying kinetics and effective moisture diffusivity (Deff) of fruit leathers were found as 1.5283×10-9, 1.6971×10-9 and 1.7351×10-9 m2/s for 30, 45 and 60 min of cooking time, respectively.
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